Corn tortillas

Corn tortillas

By
From
Breddos Tacos
Makes
25 tortillas
Photographer
Kris kirkham

A taco press makes life much simpler. You can use shop bought corn tortillas for our recipes if you don’t fancy making your own.

Ingredients

Quantity Ingredient
160g masa harina
1/2 teaspoon salt
100ml hot water
1 tablespoon rapeseed oil or melted lard

Method

  1. Mix the masa harina and salt in a bowl and stir in the water slowly whilst mixing the dough with your hand. Add the oil and knead to form a smooth dough. If the dough is too wet, add some more masa harina and if it feels flaky and dry, add some more water. Leave to rest at room temperature for a minimum of 30 minutes.
  2. Divide the dough into 25 equal-sized balls.
  3. Cut a freezer bag in half to create two square sections and place onto a hard surface or on the bottom of your tortilla press. Add a ball of masa then place the other freezer bag square over the top of the dough. Either push your hand down firmly on the dough or use a rolling pin to create a 12-15cm circular tortilla, or if you are using a taco press, press down using the crank lever. Remove the plastic squares and set the tortilla aside. Repeat, separating each pressed tortilla with a square of baking (parchment) paper.
  4. Heat a heavy-based pan and add the tortillas – cook 1 minute on each side, or until they soufflé slightly. Remove after a minute or 2 and wrap in a tea (dish) towel to keep warm.
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